Shrimp & Grits – Sandbar Seafood & Spirits Located In Recipes

358873fad4914931314b94f2036b503a XL


Shrimp & Grits


  • 8 ounces Bradley store grits, cooked
  • 6 large shrimp
  • 8 ounces ham stock
  • 2 ounces guanciale, diced
  • 2 ounces canola oil
  • 1/4 ounce bottarga
  • Flour


Dredge shrimp in flour and dust off any excess. Heat canola oil in pan. Add shrimp and guanciale to pan and saute for 2 minutes. Turn shrimp in pan to cook other side. Add ham stock and cook until reduced by half. Spoon 4 ounces of grits into two different bowls. Remove shrimp from pan and lay over grits. Add about 1 ounce of guanciale from the pan into each bowl. Pour the remaining stock from the pan into each bowl. Finish with a sprinkle of about 1/8 ounce shaved bottarga over the shrimp. Enjoy!

Newsletter Signup
Invalid Input
Invalid Input